Slow-Cooker Corned Beef and Cabbage
Total Time:9 hours; 20 minutes active
This easy and comforting dish is a popular St. Patrick’s Day tradition, but it can also be enjoyed any time of the year.
- 5 garlic cloves, crushed
- 1 large onion, cut in thick vertical wedges
- 2 cups water
- 1 tablespoon sugar
- 2 tablespoons vinegar
- 8 oz. beer, lager (optional)
- 3 lbs. corned beef brisket
- 1 teaspoon mustard seeds
- 2 bay leaves
- 8 allspice berries
- 1/2 teaspoon pepper
- 2 large carrots, sliced
- 1 lb. small red potatoes quartered
- 1/2 head green cabbage, chopped
- Scatter the garlic and onions in the bottom of the crockpot. Place beef on top of onions and garlic.
- In a cup, mix together water, beer, sugar and vinegar. (If you are not using beer, use water in its place.)
- Pour over beef and then sprinkle the mustard seeds, bay leaves, allspice berries and pepper over the beef.
- Cover the slow cooker and cook on low for 5 hours. Add the carrots, potatoes and cabbage to the slow cooker and stir, then cover and set to high. Cook for another 2 hours. Remove the beef; once it has cooled, slice across the grain into 1/2-inch pieces.
- Taste the broth and season to taste (the corned beef may have salted it enough).
- To serve, place the sliced beef in the hot cabbage broth and let it warm through. Serve warm.
Serve this classic dish along with a loaf of Irish soda bread and a green bean salad.
630 calories, 46 g. fat, 125 mg. cholesterol, 140 mg. sodium, 23 g. carbohydrate, 4 g. fiber, 32 g. protein